| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
All newly t, Bbq/grill, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
|
|
Raita |
| 2 |
sm |
Cloves garlic; minced |
| 1 |
sm |
Jalapeno pepper; seeded and minced, optional |
| 1 |
tb |
Minced or grated fresh ginger |
| 1 |
|
Turkey breast tenderloin (1–1 1/4 pound), 3/4" cubes |
| 2 |
tb |
Vegetable oil |
| 4 |
|
Pita breads halved; optional |
| 1 |
c |
Plain low fat yogurt |
| 3/4 |
c |
Finely diced; seeded peeled cucumber |
| 1 1/2 |
tb |
Minced fresh mint |
| 2 |
ts |
Honey (up to 3) |
INSTRUCTIONS
RAITA
Combine cumin, salt, cayenne pepper, cinnamon and cloves in smal bowl;
reserve 1/2 tespoon cumin mixture for Raita. Prepare Raita. Add garlic,
jalapeno pepper and ginger to remaining cumin mixture in bowl. Place turkey
in large bowl; drizzle with oil and toss to coat. Sprinkle cumin mixture
over turkey; toss to coat. Thread turkey onto metal or wooden skewers.
(Soak wooden skewers in hot water 30 minutes to prevent burning.) Lightly
oil hot grid to prevent sticking. Grill turkey on covered grill over
medium-hot heat 7-12 minutes or until turkey is no longer pink, turning
once. Serve in pita breads, if desired, with Raita.
Raita: Combine all ingredients plus reserved 1/2 teaspoon cumin mixture
from Tandoori Turkey Kabobs in small bowl. Cover and refrigerate until
ready to serve. Makes 1 1/2 cups.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #752 by
L979@aol.com on Aug 21, 1997
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